Pressure Treatment of Food: Instantaneous but not Homogeneous Effect-Reference-Cited by-同舟云学术

Pressure Treatment of Food: Instantaneous but not Homogeneous Effect

Published:2003 Issue: Volume: Page:459-464
ISSN:
Container-title:Advances in High Pressure Bioscience and Biotechnology II
language:
Short-container-title:

Author:

Delgado A.,Hartmann Chr.

Publisher

Springer Berlin Heidelberg

Link

http://link.springer.com/content/pdf/10.1007/978-3-662-05613-4_83

Reference11 articles.

1. Barbosa-Cánovas G V, Pothakamury U R, Palou E, Swanson, B G (1998) Nonthemal preservation of foods. Marcel Dekker Inc, New York.

2. Först P, Werner F, Delgado A (2000) Rheological behaviour of mono-and disaccharide solutions at ambient and elevated pressures. In: Proc Int Symposium Food Rheology and Structure, Zürich, pp 131–135.

3. Först P, Werner F, Delgado A (2000) The viscosity of water at high pressures–especially at subzero degrees centigrade. Rheol Acta 39: 566–573.

4. Först P, Werner F, Delgado A (2002) On the pressure dependence of the viscosity of aqueous sugar solutions. Rheol Acta 41: 369–374.

5. Kapranov S V, Pehl M, Hartmann Chr, Baars A, Delgado A. (2002) On the influence of high pressure on edible oils. Contribution in the present monograph.

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